Braised Eggplant with Pork Stew
1.
First, stew the pork belly in the traditional way. I won’t introduce this much (you can follow your own original method for stew, of course, if you don’t know, you can refer to the special introduction on stew in the circle of friends), here is the main introduction This is how the eggplant is processed, which is also the core of this dish. The choice of eggplant is long eggplant and round eggplant. (Long eggplant can be peeled, round eggplant must be peeled, of course, if you have to peel it It's not impossible)
2.
Cut the eggplant into small pieces (it can be thinner than the picture), sprinkle in some salt and stir and let it sit for about ten minutes. (Eggplant is a relatively oily vegetable. It is delicious if more oil penetrates into it. Eggplant itself has a lot of water, and salt is needed to break down the water first, so that the eggplant can absorb oil better afterwards.)
3.
Squeeze the moisture from the eggplant by hand, squeeze as much as possible
4.
Put more oil in the pot than usual for cooking (eggplant is very oil-absorbing), then put in the eggplant. Here you must pay attention to controlling the temperature of the pot. Just use a medium-to-small fire. If the firepower is too strong, it will be mushy. The fire is slowly warmed up, so that the oil can gradually penetrate into the eggplant, and it is not easy to stick to the pot. Here you need a little patience (this process lasts a long time), stir fry back and forth until the eggplant becomes soft and out of the pot (as shown in the picture)
5.
If the fourth step is done, it can be said that it is basically 80% successful. Put the stew soup in the pot and put the eggplants in the pot. Use the broth to simmer the eggplants over low heat. Slowly the eggplants will become Infiltrate the taste of pork belly, (you can add the stew soup according to the actual situation during the process). After 15 minutes, put the stew and cook with the eggplant. After three to five minutes, turn off the heat, and put it in beforehand. Stir fry the minced garlic together and out of the pan
6.
Finally, you can sprinkle a little coriander on top, ok, serve with rice!
Tips:
The reason why it is improved is that it is a combination of two dishes, stewed meat and roasted eggplant, not to mention stewed meat. The traditional method of cooking eggplant is usually sliced meat, so why should it be improved? In fact, it is said. To be straightforward is to taste better. The traditional method of cooking eggplant with slices of meat is already a delicious meal, but the improved stewed eggplant is mixed with the oily and mellow pork belly, so that the eggplant is also infiltrated and fat. The fat is not greasy. Oh, don’t mention it. Don’t mention it. If you follow the standard of modern healthy diet, it is not recommended to eat it often. It is too oily, but it is still possible to relieve gluttons occasionally.
